Heat the oven to 400°F. Stir the soup, water, tomatoes, artichokes, mushrooms, rice and beans in a 2-quart casserole. Cover the casserole.Bake for 40 minutes or until the rice is tender. Stir the rice mixture. Let stand for 5 minutes. Sprinkle with the cheese before serving.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup water1 can (14.5 ounces) diced tomatoes, undrained1 jar (6 ounces) marinated quartered artichoke hearts, drained2 portobello mushroom, coarsely chopped (about 2 cups)0.75 cup uncooked instant brown rice1 can (about 15 ounces) small white beans, rinsed and drained0.25 cup crumbled feta cheese
Sauté ground beef, onion and chili powder...
One pot and 30 minutes is all it takes to ...
No need to boil or drain the pasta in this...
Learn how to make a crispy, succulent, and...